1) the amount of brewing water
冲泡水量
1.
This paper investigated the effects of brewing times,the amount of brewing water and brewing temperature on flavonoids extraction in tea,which supported evidence for healthy ways of tea brewing.
研究了茶叶的冲泡次数、冲泡水量、冲泡温度对黄酮浸出量的影响,为科学饮茶提供一定依据。
2) brewing temperature
冲泡水温
1.
The effects of tea shape,brewing temperature and brewing duration on the concentration and extractability of tea polyphenols(TPs) in tea liquor were investigated.
本文研究了冲泡时间与水温对不同典型造型名优绿茶茶汤中茶多酚浸出浓度与浸出速率的影响,结果表明,随着冲泡时间的延长与冲泡水温的升高,茶多酚的浸出浓度不断上升,浸出速率逐步降低;造型、冲泡水温、冲泡时间对茶汤中茶多酚的浸出浓度与浸出比率的影响达到了极显著水平。
3) bubble-pulse energy
气泡脉冲能量
4) Tea is brewed in hot water.
茶用热水冲泡。
5) Defrosting Volume
冲霜水量
6) infusion
[英][ɪn'fju:ʒn] [美][ɪn'fjuʒən]
冲泡
1.
The Dissolution Trend of Tea Dietary Fiber During Infusion and under Artificial Stomach;
茶叶膳食纤维在冲泡过程中和模拟人胃环境下的溶出动态
补充资料：虹吸式冲泡
虹吸式的冲泡方法是利用蒸汽压力的原理，使被加热的水由下面的烧杯经虹吸管和滤布向上流升，然后与上面杯中的咖啡粉混合，而将咖啡粉中的成分完全淬炼出来。经淬炼的咖啡液，在移去火源后，再度留回下杯。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条